Print

Lemon Pound Cake with Lemon Glaze Recipe

Print Recipe

★★★★★

4.2 from 58 reviews

This classic Lemon Pound Cake is a moist, tender dessert bursting with bright lemon flavor. Rich butter and sour cream create a luscious crumb, while a tangy lemon glaze adds a glossy, zesty finish. Perfect for teatime or as a refreshing dessert, this bundt cake is easy to prepare and sure to impress with its balance of sweetness and citrus.

Ingredients

Scale

For the Cake:

  • 1 cup butter (240g), softened
  • 2 ½ cups (500g) sugar
  • 6 eggs, room temperature
  • 1 tbsp (15 ml) lemon zest
  • 2 ¾ cups (330g) sifted flour
  • 1 tsp (5 ml) salt
  • ¼ tsp (1.25 ml) baking soda
  • 1 cup (240 ml) sour cream, room temperature

For the Lemon Glaze:

  • 1 cup (100 g) powdered sugar
  • 2–4 tbsp (30ml-60ml) heavy cream, adjusted based on desired thickness
  • 1 ½ tbsp fresh lemon juice
  • Zest of 1 lemon (for garnish)

For Serving (Optional):

  • Homemade whipped cream
  • Fresh strawberries, raspberries, blueberries, or blackberries

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C). Spray a bundt pan generously with baking spray to ensure the cake releases easily after baking.
  2. Sift Dry Ingredients: In a bowl, sift together the flour, salt, and baking soda. Set this dry mixture aside for later folding into the batter.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar together until the mixture is very light and fluffy, which helps create a tender cake crumb.
  4. Prepare Eggs: To ensure eggs incorporate well and prevent curdling, warm them quickly by placing in a bowl of warm water for about 5 minutes while butter and sugar are creaming.
  5. Add Eggs to Butter Mixture: Add the eggs one at a time into the creamed butter and sugar, scraping down the sides of the bowl as needed to ensure each egg is fully incorporated before adding the next.
  6. Add Lemon Zest: Stir in 1 tablespoon of fresh lemon zest into the batter to infuse it with bright citrus aroma.
  7. Fold in Dry Ingredients and Sour Cream: Remove the mixer and gently fold the flour mixture into the batter in three additions, alternating with spoonfuls of sour cream. Be careful not to overmix to keep the cake tender.
  8. Bake the Cake: Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
  9. Cool and Remove Cake: Once cooled, carefully invert the cake onto a sheet pan fitted with a cooling rack to cool further and prepare for glazing.
  10. Prepare Lemon Glaze: In a bowl, whisk powdered sugar with heavy cream until smooth with no lumps. Add the fresh lemon juice and whisk again until combined.
  11. Glaze the Cake: Spoon the lemon glaze over the cooled cake, allowing it to drip down the sides. Garnish the top with additional lemon zest and optional lemon thyme. Let the glaze set before serving.
  12. Serve: Serve slices with a dollop of homemade whipped cream and fresh berries for a delightful presentation and added flavor contrast.

Notes

  • Ensure eggs are at room temperature for better incorporation into the batter.
  • Do not overmix batter after adding flour to avoid a tough cake texture.
  • Adjust the amount of heavy cream in the glaze for desired thickness.
  • Bundt pan size should be approximately 10 inches for best results.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Lemon Pound Cake, lemon cake, bundt cake, lemon glaze, sour cream cake, homemade cake, citrus dessert

Find it online: https://foodiecara.com/lemon-pound-cake-with-lemon-glaze-recipe/